Description
This Roasted Red Pepper Pesto is a flavorful twist on the classic basil pesto. Made with roasted red peppers, walnuts, Parmesan, garlic, and a touch of lemon, this vibrant and smoky pesto is perfect for pasta, sandwiches, or as a dip. A simple and versatile recipe to elevate your meals in just 35 minutes!
Ingredients
- 2 large red bell peppers, roasted and peeled
- 1/3 cup walnuts (or pine nuts)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes for spice
Instructions
- Roast the Peppers: Preheat the oven to 400°F (200°C). Roast the red peppers on a baking sheet for 20-25 minutes, turning occasionally, until charred on all sides. Place the peppers in a bowl, cover with plastic wrap, and steam for 10 minutes. Once cooled, peel and deseed the peppers.
- Blend the Ingredients: In a food processor, combine the roasted peppers, walnuts, Parmesan, garlic, and lemon juice. Blend until smooth.
- Add Olive Oil: While the processor is running, drizzle in the olive oil and blend until smooth and creamy.
- Season: Add salt, pepper, and red pepper flakes if desired. Blend again briefly to combine.
- Serve or Store: Use immediately as a sauce, spread, or dip. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- You can substitute walnuts with pine nuts or almonds for a different flavor.
- For a dairy-free version, substitute Parmesan with nutritional yeast or plant-based cheese.
- Store leftover pesto in the fridge for up to 5 days or freeze in ice cube trays for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Blending, Roasting
- Cuisine: Italian-inspired
